Starters
Homemade cream of watercress soup served with Cheddar cheese straws

Smoked breast of Suffolk chicken served on warm homemade crumpets with rocket and horseradish crème fraiche

Marinated east coast fillets of mackerel with an orange and basil salad

Gressingham duck and green peppercorn terrine served with roasted orange and ginger chutney and thick granary toast

Beetroot and English goat’s cheese terrine crusted with crushed hazelnuts and served with dressed leaves

Main Courses
Whole baked lemon sole a white wine, prawn and mushroom sauce with new potatoes and green salad

Rich game and mulled wine steamed suet pudding with herb mashed potato and roasted vegetables

Blythburgh pork loin steak with caramelized apples and Calvados, baby roast potatoes and fresh winter vegetables

Supreme of Norfolk guinea fowl with wild mushrooms and truffle oil, Lyonnaise potatoes and fresh winter vegetables

Chestnut and apple nut loaf with roast potatoes, winter vegetables and thyme and Madeira gravy

Desserts
Traditional apple and blackberry crumble with fresh custard

White chocolate and raspberry cheesecake

Lemon posset with homemade shortbread biscuits

Sticky toffee pudding with vanilla seed ice cream

Coffee and festive treats